Instructions
Step 1: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Step 2: Add garlic, thyme, rosemary, and red pepper flakes. Cook for another 1-2 minutes until fragrant.
Step 3: Stir in the white beans and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Step 4: Use an immersion blender to partially blend the soup (about 1/3 blended) for a creamy texture. You can also mash some beans with a spoon.
Step 5: Stir in the chopped kale or spinach and simmer for 5 more minutes until greens are wilted. Season with salt and pepper to taste.
Step 6: Serve hot, topped with grated Parmesan and fresh parsley. Enjoy with crusty bread.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 2 months. Reheat on the stovetop over medium heat or in the microwave until heated through.
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